Preparation

Preheat oven to 425°F.

Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.

Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.

Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.

Recent Review

I am making this recipe for the eighth time and it never gets old. These flavors blended together are so unique and not like what we are used to in traditional meat and potato homes. I crave this dish and make it often. I have made a few changes but not to any of the ingredients. It is perfect as it is. The only thing I change is using different vegetables based on what's in season, and changing from cornish hens to leg quarters, etc. Cooking times need to be adjusted based on the vegetables so watch that. I've also done this in a slow cooker, otherwise I have stuck to the original. This truly is my favorite dish.